Chicken tikka skewers

• pot low-fat natural yogurt↗150g g
• hot curry paste↗2 tbsp tbsp
• boneless, skinless chicken breasts↗4

  cubed

• pack cherry tomatoes↗250g g
• wholemeal chapatis↗4

  warmed, to serve

• ½ cucumber

  halved lengthways, deseeded and sliced

• red onion↗1

  thinly sliced

• handful chopped coriander

  leaves

• juice 1 lemon
• pack lamb's lettuce↗50g g

  or pea shoots

Step-by-step instructions

1. 1

   Put 8 wooden skewers in a bowl of water to soak. Mix the yogurt and curry paste together in a bowl, then add the chicken (if you have time, marinate for an hr or so). In a large bowl, toss together the cucumber, red onion, coriander and lemon juice. Chill until ready to serve.

2. 2

   Shake off any excess marinade, then thread the chicken pieces and cherry tomatoes onto the pre-soaked skewers. Cook under a medium grill for 15-20 mins, turning from time to time, until cooked through and nicely browned.

3. 3

   Stir the lettuce or pea shoots into the salad, then divide between 4 plates. Top each serving with 2 chicken tikka skewers and serve with the warm chapatis.